Morning y'all
After reading AJ's post on briskit experiments, i decided to try it for a weekend bbq. I wanted to do beef & pork for pulled sammies. Used a 2lb chuck roast and a pork loin, I thought I had a small pork butt burried in there, but I guess I must have used it already? Must have been a senior moment. I hated to use the pork loin for PP, but I gotts ta defrost the freezer soon so I thought i'd give it a try.
They were both seasoned with S&P, Garlic powder, onyone (insert cheesy Justin Wilson accent) powder, and added JAB to the chuckie only. Also coated the pork loin with Byron's Butt Rub. I smoked them with cherry pellets in the yoder for hours @225 and misted with Apple juice every half hour. They both reached about 120 degrees IT in that time. Bagged them with all the juices from the pans and in the SV bath @ 155 degrees for 48 hours.
Results- The chuckie turned out great!! just the right texture for pulled beef and the flavor was really good but maybe a little lite. I did have to use a finishing sauce recipe I found online to spike the flavor up a little. The Pork, I was disappointed in. The flavor was good but the texture was just off to me. A little mushy for my liking. None of the guests even mentioned it, but there was more pork left at the end of the night then beef.
Im guessing that because the loin is a more tender cut than a pork butt is why the meat got too mushy for my liking. Both the pork and the beef had a small amount of bark from the smoker and did have a good yet subtle smoke flavor. Nice smoke ring as always with cherry wood. Overall, It is a good way to make pulled meat without the worry about the stall or being done too early.
After reading AJ's post on briskit experiments, i decided to try it for a weekend bbq. I wanted to do beef & pork for pulled sammies. Used a 2lb chuck roast and a pork loin, I thought I had a small pork butt burried in there, but I guess I must have used it already? Must have been a senior moment. I hated to use the pork loin for PP, but I gotts ta defrost the freezer soon so I thought i'd give it a try.
They were both seasoned with S&P, Garlic powder, onyone (insert cheesy Justin Wilson accent) powder, and added JAB to the chuckie only. Also coated the pork loin with Byron's Butt Rub. I smoked them with cherry pellets in the yoder for hours @225 and misted with Apple juice every half hour. They both reached about 120 degrees IT in that time. Bagged them with all the juices from the pans and in the SV bath @ 155 degrees for 48 hours.
Results- The chuckie turned out great!! just the right texture for pulled beef and the flavor was really good but maybe a little lite. I did have to use a finishing sauce recipe I found online to spike the flavor up a little. The Pork, I was disappointed in. The flavor was good but the texture was just off to me. A little mushy for my liking. None of the guests even mentioned it, but there was more pork left at the end of the night then beef.
Im guessing that because the loin is a more tender cut than a pork butt is why the meat got too mushy for my liking. Both the pork and the beef had a small amount of bark from the smoker and did have a good yet subtle smoke flavor. Nice smoke ring as always with cherry wood. Overall, It is a good way to make pulled meat without the worry about the stall or being done too early.
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